Katie Romey is a Los Angeles based registered dietitian, chef, and founder of the blog, A Weekday Vegan, Her philosophy when it comes to food is to take one day at a time, eat fresh, local, and organic, while limiting the processed ones without guilt. She motivates individuals to live a healthier lifestyle through consulting, grocery shopping tours, cupboard clean outs, and cooking demonstrations. As a culinary professional and food stylist, Katie has catering experience on studio locations, worked in the test kitchen for a New York-based culinary magazine, and acted as Senior Editor, food stylist for the bilingual series of four published cookbooks, “Let’s Cook, Vamos a Cocinar.” In her free time, she enjoys hiking, baking, reading, and gardening. Katie shares her love of food with her two young girls, husband, and pooch.
After four years in the kitchen and many extraordinary events, Kellan has become more than a chef, he’s cooking up experiences with his company Kellan’s Kitchen. From small intimate dinner parties, cooking lessons, and family meals to large corporate bar-b-ques, beer dinners, and holiday soirées, Kellan’s Kitchen has it covered. With a focus always on the food, Kellan’s Kitchen also pays great attention to hosting, vibe, comfort and the vision of the host. Everyone must walk out with a smile and a full belly. Kellan appeared on the first season of Food Network’s Cutthroat Kitchen, where he emerged victorious against three other seasoned chefs.
Ona Gauthier has been working in the food Industry for 14 years in both the front and back of the house. Ona graduated from Le Cordon Bleu, Pasadena, CA with a Diplome D’Art in Patisserie. Ona previously worked for companies such as Hotel Casa Del Mar, Santa Monica, CA as the Lead Baker, including receiving the Employee of the Month Award in February 2006. She has been a Private Chef, Caterer for companies such as Morke and RNT23, Freelance Dessert Specialist and Head Baker/Kitchen Manager for a white label wholesale bakery since 2008. Ona is now eager to share her knowledge of baking while incorporating healthier alternatives with younger generations.
Chef Bryce is proud to be a nutrition advocate who takes a hands-on approach towards the fight against childhood obesity. His 20 years of experience in the food industry provides him with broad knowledge that includes running a kitchen, cooking demonstrations and classes, creating recipes and operations consulting. His passion for fresh food started as a child when his Aunt Bessie introduced him to the notion of cooking with local, fresh, seasonal produce. Aunt Bessie would often take Bryce on trips to local farmers markets to experience fresh ingredients, long before it was popular. He learned early on that good food didn’t have to be unhealthy — it could also be fresh, light and good for the soul!